Courgette Fish Pan

Name: Courgette Fish Pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g large potatoes; 7-10 Tbsp salt, pepper; 2 medium zucchini; 1 Onion; 100 g Breakfast bacon (Bacon); 750 g Fish fillet (e.g. redfish); 1 TABLESPOON Flour; 400 ml Fish stock (glass); 7-10 Tbsp or vegetable broth; 2 TABLESPOONS Lemon juice; 1 collar Dill; 4 Stem(s) Parsley; 7-10 Tbsp Sugar

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g large potatoes
7-10 Tbsp salt, pepper
2 medium zucchini
1 Onion
100 g Breakfast bacon (Bacon)
750 g Fish fillet (e.g. redfish)
1 TABLESPOON Flour
400 ml Fish stock (glass)
7-10 Tbsp or vegetable broth
2 TABLESPOONS Lemon juice
1 collar Dill
4 Stem(s) Parsley
7-10 Tbsp Sugar

Directions

1
Peel, wash and cut the potatoes into pieces. Cook in salted water for about 20 minutes. Clean, wash and cut the zucchini into diagonal slices. Peel and chop the onion. Cut bacon into strips.
2
Wash the fish, dab dry and cut into pieces. Season with salt and pepper.
3
Fry the bacon in a pan without fat until crispy, remove. Fry the fish in the hot bacon fat while turning and take out as well. Fry zucchini and onion in hot frying fat for 2-3 minutes on each side.
4
Dust with flour and sauté briefly. Stir in fish stock and lemon juice, simmer for 2-3 minutes.
5
Add fish again and heat. Wash dill and parsley, chop separately. Add dill and bacon to the sauce. Season with salt, pepper and 1 pinch of sugar. Drain the potatoes. Arrange zucchini fish pan and potatoes.
6
Sprinkle parsley over the potatoes.